Pulled Pork Barbecue

Sauce Fixins Pork Barbecue is one of my favorite things to eat. Good pork barbecue is one of the toughest things to cook. I gave it my first shot this past weekend, and it turned out better reheated than freshly cooked. I used a recipe from a suspect site, but its simplicity is what drew me to it. I really like to experiment, and this recipe leaves much room for that. I think I’m going to have a few friends over for the Super Bowl and subject them to another go at the barbecue. They liked my ribs from earlier, so they’ll eat anything. More pictures starting here.

7 thoughts on “Pulled Pork Barbecue

  1. Soaking it in brine sounds like a good idea; suck some of the fat out and tenderize what is normally a pretty tough cut.

    Too bad I don’t have a smoker.

  2. More than a brine (though that would help)…sloooooooow cooking is what would turn that tough cut into butter.

  3. I cooked the last one for just under 3.5 hours and it was pretty tender. If I had a decent oven I’d feel comfortable cooking it for 8 hours or so, but that is yet to be.

  4. Funny. I was just talking to Baggeroh last night about making pulled pork. Gotta try it one of these days in my slow cooker (one of the great inventions of 20th century humanity).

  5. Shalom Adam,

    I used to pig out at this cinder block place in Kansas City, Kansas, every time I went there on business. Concrete floor, picnic tables on the inside with brown-paper table cloths, white bread, paper plates and pulled pork that made you want to drop to your knees and praise jesus.

    I loved that place.



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